Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Observed raw chicken stored above cooked beans, raw shrimp above cooked crab, and raw steak over raw tilapia in various parts of walk-in cooler. PIC properly re-arranged items at time of inspection. Discussed importance of proper storage of raw foods according to their cooking temperatures and storage of raw foods below cooked foods. Also discussed designating a section for raw foods in the walk-in cooler to prevent cross contamination.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed 0 PPM of chlorine sanitizer in mechanical warewashing machine in bar area. PIC made a service call at time of inspection and will wash dishes in mechanical warewashing machine in kitchen area until machine is repaired. Ware-washing machine should be tested regularly to ensure proper sanitation levels are being maintained. Will re-inspect on 12/13.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Observed chicken broth being hot held on stove top at 109-111*F. Burner was off and was turned on at time of inspection. PIC stated broth had been on stove top for one hour and was re-heated to 165*F for 15 seconds. Ensure hot foods are maintained at or above 135*f at all times.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed cooked shredded beef on enchilada station-prep table at 46-49*F. PIC could not determine how long it had been in prep table and was discarded at time of inspection. Please refer to embargo form for more details. Ensure cold foods are kept at or below 41*F at all times.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed cooked rice (11/29), red salsa(11/30),(11/22) red chili (11/30), hot salsa (11/21), Chicken cream (11/30), enchilada sauce (11/30), red salsa (11/27), enchilada sauce (11/27), ancho sauce (11/27), (11/30), pico de gallo (11/20), avocado sauce (contains chicken broth) (11/28), and cooked poblano chili pepper (11/24) being kept for more than 7 days. All items were discarded at time of inspection, please refer to embargo form for more details. Discussed importance of date marking foods for no more than 7 days. A food shall be discarded if It exceeds the 7 days at 41*F, except time it is frozen. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed chicken flautas, beef flautas, beef stock, pico de gallo,black beans, flan and avocado sauce( contains chicken broth) with no date. PIC stated items had been made within the past day and date marked all items except the black beans. Black beans were discarded at time of inspection because date could not be determined. Ready to eat, TCS food that is cooked and cooled on-site shall be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41*F or less for a maximum of 7 days.